Recipe by Chay Wike

Bone Broth

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Meat Meat
Easy Easy
20 Servings

No Allergens specified

This is pure medicine. If you have any gut issues, drinking one to three cups of this broth a day can really help to heal and restore your microbiome and gut lining. But if you have a histamine intolerance, you should avoid bone broth. This broth is full of vitamins, amino acids, and essential fatty acids that support the immune system, boost heart health, and help repair body tissue. I call it “liquid gold.”

It’s very important to try and source good-quality collagen-rich bones, like knuckle or marrow bones, that are from animals free of antibiotics and hormones. Many wonderful farms are practicing sustainable and regenerative farming techniques that do right by their animals and the land. If you can’t find them locally, go online. They should be affordable and easy to find.

I’ve left out any spices and salt so you can use the broth in a multitude of ways. It’s a rich neutral base for drinking or cooking. Feel free to season it to your liking.

Makes about 3 quarts


Bone Broth

  • 3 pounds beef, chicken, or lamb bones (preferably knuckle or marrow, but any bones will do)

  • 1 large stalk celery

  • 1 large carrot

  • 1 large yellow onion, unpeeled, quartered

  • 1/2 a head of garlic, smashed and unpeeled (5 to 7 cloves)



Place all the ingredients in a multicooker or pressure cooker, then add water up to the fill line. Do not fill past the fill line. Lock the lid and cook on high pressure for four hours. (You can also cook in a slow cooker on the high setting for 24 hours.)


Allow the pot to depressurize naturally, about 30 minutes.


Let the broth cool for a few hours, until the cooking bowl is just warm to the touch, then strain the broth and transfer it into glass jars or other airtight containers and store in the fridge for up to five days. You can also freeze this for up to six months.


For a richer-flavored broth, you can roast the bones prior to cooking. Simply place them on a baking sheet in a 425-degree-Fahrenheit oven and roast for about 45 minutes, or until browned. Add the browned bones to the multicooker with the other ingredients, along with any browned bits from the roasting pan.


From The Kitchen Commune: Meals to Heal and Nourish Everyone at Your Table, copyright © 2024 by Chay Wike. Reprinted by permission of the author and Flashpoint Books, Seattle, WA.

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Bone Broth

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